There are some desserts that transcend mere sweets and become true culinary legends. The German Chocolate Cake is undoubtedly one of them. With its deep, dark chocolate layers and that iconic, irresistibly chewy coconut pecan frosting, it’s a show-stopping dessert that promises pure indulgence with every bite.

Often misunderstood to be German in origin, this beloved cake actually hails from the United States, named after Samuel German, who created a specific type of sweet baking chocolate for the Baker’s Chocolate Company in the mid-19th century. His innovation led to the development of this classic American favorite, cherished for generations at celebrations and family gatherings.

The Magic Behind Every Slice

What gives German Chocolate Cake its enduring appeal? It’s a masterful blend of flavors and textures:

• Rich Chocolate Foundation: The cake itself is a marvel of moistness and profound chocolate flavor, providing the perfect counterpoint to the sweetness of the frosting.
• Signature Coconut-Pecan Frosting: This isn't just any frosting. It's a cooked custard-like creation, brimming with shredded coconut and crunchy pecans, offering a unique gooey and nutty texture that sets it apart.
• Harmonious Balance: The slight bitterness of the dark chocolate cake perfectly complements the rich, sweet, and textural frosting, creating a balanced and deeply satisfying dessert experience.

Ingredients for Your Masterpiece

Crafting this cake from scratch is a rewarding experience. Here's what you'll need to gather:

For the Decadent Chocolate Cake Layers:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Signature Coconut-Pecan Frosting:

• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Using quality ingredients, especially good cocoa powder, will elevate the flavor significantly. For more baking inspiration, consider trying our Pineapple Pound Cake for another delightful dessert.

Baking Your German Chocolate Cake: Step-by-Step

Follow these instructions carefully to create a show-stopping cake:

Preparing the Cake Layers:

1. Step 1: Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and lightly flouring them.
2. Step 2: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
3. Step 3: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until everything is combined and no streaks of flour remain. Avoid overmixing.
6. Step 6: Divide the cake batter evenly among your three prepared cake pans.
7. Step 7: Bake in the preheated oven for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
8. Step 8: Let the cakes cool in their pans for about 10 minutes before carefully inverting them onto wire racks to cool completely.

Crafting the Coconut-Pecan Frosting:

1. Step 9: In a medium-sized saucepan, combine the granulated sugar, evaporated milk, unsalted butter, and egg yolks. Cook this mixture over medium heat, stirring constantly, until it thickens and gently boils, typically about 10 minutes.
2. Step 10: Remove the saucepan from the heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature; it will thicken further as it cools.

Assembling Your German Chocolate Cake:

1. Step 11: Once the cake layers are entirely cool, place one layer on your preferred serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top.
2. Step 12: Carefully place the second cake layer on top and repeat the frosting process. Add the final cake layer and spread the remaining frosting over the top and sides of the cake, ensuring an even coating.
3. Step 13: Your homemade German Chocolate Cake is now ready to be sliced and served!

Expert Tips for Success

To ensure your German Chocolate Cake turns out perfectly every time, keep these tips in mind:

• Room Temperature Ingredients: For a smooth batter and even bake, ensure your butter, eggs, and buttermilk are all at room temperature before you start.
• Measure Accurately: Baking is a science! Use proper measuring techniques for both dry and wet ingredients.
• Do Not Overbake: Overbaking will result in dry cake layers. Keep a close eye on your cakes, and remove them as soon as a toothpick comes out clean.
• Patience with Cooling: Resist the urge to frost warm cakes. Completely cooled layers are crucial for a neat and stable cake.

For those who adore rich, chocolatey desserts, you might also enjoy our Decadent Chocolate Strawberry Cheesecake Bars, another delightful treat!

Serving and Storage Suggestions

This cake is best served at room temperature to fully appreciate the moist cake and gooey frosting. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream makes a wonderful accompaniment.

To store your German Chocolate Cake, place any leftovers in an airtight container and refrigerate for up to 4 days. The cake also freezes well. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator overnight before frosting. For more general baking tips, you can explore resources like Food Network's baking tips.

FAQs

Classic German Chocolate Cake

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• Total Time: 1 hour 5 minutes
• Yield: 12-16 servings 1x
• Diet: Standard

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Description

A truly decadent American classic featuring moist chocolate cake layers generously frosted with a rich, buttery, and chewy coconut-pecan filling.

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Ingredients

Scale 1x2x3x

1 cup (2 sticks) unsalted butter, softened (for cake)
2 cups granulated sugar (for cake)
4 large eggs (for cake)
1 teaspoon vanilla extract (for cake)
1 cup buttermilk (for cake)
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (for cake)
1 cup granulated sugar (for frosting)
1/2 cup evaporated milk
1/2 cup unsalted butter (for frosting)
3 large egg yolks
1 teaspoon vanilla extract (for frosting)
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Step 6: Divide the batter evenly among the prepared cake pans.
Step 7: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 9: In a medium saucepan, combine the granulated sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and begins to boil, about 10 minutes.
Step 10: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
Step 11: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top.
Step 12: Add the second layer of cake and repeat the frosting process. Place the final layer on top and spread the remaining frosting over the top and sides of the cake.
Step 13: Slice the cake and serve. Enjoy your homemade German Chocolate Cake!

Notes

For the best flavor and texture, ensure all dairy and eggs are at room temperature before mixing. Do not overmix the cake batter to keep it tender and moist.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480 kcal
• Sugar: 50g
• Sodium: 280mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 90mg

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